Escarole, Bean, and Sausage Soup with Parmesan Cheese

Name: Escarole, Bean, and Sausage Soup with Parmesan Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams no-salt-added cannellini beans or other white beans, rinsed and drained; 946 milliliters chopped escarole; 118 milliliters thinly sliced fennel bulb; 1 Tbsp minced garlic; 272 grams sweet turkey Italian sausage, casings removed; 473 milliliters fat-free, lower-sodium chicken broth; 2 teaspoons extra-virgin olive oil; 237 milliliters prechopped onion; 2 Tbsps grated Parmesan cheese; 237 milliliters water

Escarole, Bean, and Sausage Soup with Parmesan Cheese might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 250 calories, 20g of protein, and 9g of fat. 1 person found this recipe to be scrumptious and satisfying. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of prechopped onion, escarole, turkey sausage, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat a large saucepan over medium-high heat.

Equipment you will use

Sauce Pan

Add olive oil to pan; swirl to coat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion, fennel bulb, garlic, and sausage; cook 7 minutes or until sausage is browned, stirring frequently to crumble.

Ingredients you will need

Fennel Bulb

Sausage

Garlic

Onion

Add broth, 1 cup water, and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Divide soup evenly among 4 bowls; sprinkle with Parmesan cheese.

Ingredients you will need

Parmesan